1. the making method is different

the making of spicy incense pot mainly involves blanching the ingredients first and then frying the ingredients.

the way to dry the pot is to continuously use the temperature to heat the ingredients, and finally make the food dry and fragrant. Dry-pot dishes can be matched with different auxiliary materials according to different main materials, which play a complementary role in taste, such as chicken offal with Xiaoqing red pepper, rabbit meat with potatoes, chicken with tube bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and fresh-smelling dry-cooked dishes (dry-cooked chicken offal), dry-cooked and moist dry-cooked dishes (dry-cooked rabbit), and soft-flavored dry-cooked dishes (bamboo shoots and chicken).

2, the soup content is different

A dry pot, as the name implies, is dry, and only a small amount of soup is slowly simmered on the fire. When making a dry pot, the main ingredients are generally not thick, and the dishes are not thick, and the soup is less, the oil is more, and the flavor is rich.

A spicy pot is a spicy dish wrapped in soup, and there is more soup than a dry pot.

3. Different categories

Spicy incense pots are highly optional, and the dishes can be matched at will, and there are many kinds, which can absorb the umami flavor of all kinds of meat and side dishes. Everything that is basically suitable for frying can be used to make spicy incense pots, but it basically needs to be treated in advance, that is, boiled with water. The materials of incense pots can be divided into these categories: vegetables, dry goods, seafood, meat, viscera, pills and bean products.

however, the griddle is single, and the dishes are relatively fixed. Its main varieties include: griddle chicken, dry pot duck, griddle shrimp, griddle crab, griddle mouse fish, griddle rabbit, griddle bullfrog, dry pot ribs, griddle beef and griddle vegetarian dishes.

4. Different tastes

The dry pot has sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor, waxy flavor and thirteen flavors. Spicy incense pot is hemp, spicy, fresh, fragrant, mixed and heavy.

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2. How to make a dry pot spicy incense pot

1. dry pot potatoes chicken

Materials: 1 potato, 1 teaspoon of garlic bolt, 1 drumstick, 1 tablespoon of oyster sauce, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and dried pepper.

Practice: Wash potatoes, peel and slice, cut garlic into sections, cut chicken legs and marinate them with a little salt and pepper, peel and slice garlic. Heat the oil in the pan and stir-fry the garlic until the surface is wrinkled. Take out and fry the potato chips until the surface is yellow. Take out the chicken legs and fry them for 8%. Pour in the garlic chips and stir-fry the dried peppers. Return potato chips and garlic to the pan, add oyster sauce, salt and pepper, stir-fry evenly, transfer to a dry pan, and heat to serve!

2. Spicy dry shrimp

Materials: Tangshui shrimp, potatoes, green peppers, onions, celery, mushrooms, coriander, chicken essence, white sugar, pepper, cooking wine, salt, red oil, pepper, garlic, ginger, onion and pork belly.

practice: remove the sand line on the back and sandbags on the head of prawns and wash them. Cut pepper into sections; Cut the onion into sections; Slice ginger; Peel garlic; Chop shallots and coriander. Put the pan on a high fire, pour in salad oil, heat the oil to 7%, fry the prawns until they turn red, and take them out for later use. Pork belly is cooked and sliced for use. Put salad oil in the pot, stir-fry onion, ginger, garlic, mushrooms, fungus, pepper and pepper until fragrant, and stir-fry red oil with watercress. Add prawns, add cooking wine, broth, salt and sugar, bring to a boil over high heat, turn to low heat until the soup is almost exhausted, and season with chicken essence. Stir-fry pepper and pepper until fragrant, then pour pork belly slices and stir fry. Pour all the ingredients into the pot, add some sugar and salt, if it is too dry, add less water, add two tablespoons of Chili oil and stir-fry until cooked, add chicken essence and pour it into the dry pot to make spicy dry pot shrimp.

3. Spicy dry pot ribs

Materials: ribs, lotus root, Flammulina velutipes, onion, red pepper, green pepper, celery, garlic, ginger, lobster sauce, dried pepper, pepper, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, water starch, salt, pepper oil, chicken essence and cumin powder.

practice: chop the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 1 minutes. In the oil pan, fry the ribs at 18 degrees until the ribs are 8 ripe and the surface is brown. Slice lotus root, cut green pepper and onion, cut celery, and smash ginger and garlic with a knife. A little oil in the pot, saute ginger and garlic, dried Chili, pepper, fragrant leaves, cinnamon, star anise and lobster sauce. After sauté ing, add the lotus root slices and stir fry. After the lotus root slices are cooked, add the ribs, onions, green peppers, Flammulina velutipes and celery in sequence, and stir fry appropriately in the middle. When the vegetarian dishes are almost cooked, add soy sauce, pepper oil, salt and chicken essence to taste.

4. Grilled pork intestines

Materials: 1g pork intestines, 1 onion, red pepper, lettuce leaves, onion, ginger, garlic, coriander, lobster sauce, salt, soy sauce, cooking wine, pepper, cinnamon and fragrant leaves.

Practice: Wash the fat sausage repeatedly with coarse salt and flour, and remove the intestinal oil until there is no mucus on the fat sausage. Fill the pressure cooker with clean water, pour in the washed fat sausage, add salt, cooking wine, soy sauce, aniseed, pepper, cinnamon and fragrant leaves, and press for 13 minutes after aeration. Take out the cooked fat sausage, rinse it with clear water, slice it with an oblique knife and put it on a plate for later use. Onion, red pepper, onion, ginger, garlic and coriander are cut for later use. Add oil to the pan, stir-fry the fermented soybean, pour in the fat sausage and stir-fry the red pepper, onion, ginger, garlic and coriander for a while, and then serve. Spread the lettuce leaves in an alcohol pot, put onions on the bottom of the pot, pour in the stir-fried fat sausage, light the fire and stew.